Steps to Prepare Homemade Potato & Ramp Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, potato & ramp soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Potato & Ramp Soup is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Potato & Ramp Soup is something that I have loved my whole life.

The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Potato is an instant messaging tool focused on security. It is faster, safer, more open and completely free. Wikipedia Article About Potato on Wikipedia.

To begin with this particular recipe, we must first prepare a few components. You can cook potato & ramp soup using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Potato & Ramp Soup:

1. Make ready 6-8 fresh ramps
2. Prepare 4 large russet potatoes
3. Make ready 16 oz heavy cream
4. Get 32 oz chicken stock
5. Prepare 1/3 stick unsalted butter
6. Prepare Shredded Parmesan cheese

Borrowed from Spanish patata, itself borrowed from Taíno batata. (UK) IPA(key): /pəˈteɪ.təʊ/, [pə̥ˈtʰeɪtʰəʊ]. (General American) enPR: pə-tāʹtō, IPA(key): /pəˈteɪ.toʊ/, [pə̥ˈtʰeɪɾoʊ], [pə̥ˈtʰeɪɾə]. Potato, annual plant in the nightshade family, grown for its starchy edible tubers. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour. Examples of potato in a Sentence.

Steps to make Potato & Ramp Soup:

1. Prep: Cut the ramps into where it starts to split into green leaves. Cut the root off the bottom end, and wash bottoms and tops. Dry the tops well, set aside. Peel the potatoes, and cut them into 1 inch pieces. It doesn’t have to be neat. Trust me:) set aside
2. In a deep sauce pan, over medium-low heat add butter & ramp bottoms. Sauté until the bottoms soften, then add a pinch of kosher salt, pepper, and ramp tops. Continue to cook, stirring often.
3. When the ramp tops have cooked down, add chicken stock & potato, reduce the stock on a medium heat. (Approximately 15-20 minutes).
4. When stock reduces, add heavy cream, and reduce more. Lower heat setting just a bit. This reduction is finished when the soup reaches a creamy, rich thickness. Pull from heat, let cool for 15-20 minutes.
5. After soup cools, blend the soup to a creamy consistency, reheat. Salt and pepper to taste at this point. Be careful, don’t over salt!!!
6. Garnish with Parmesan cheese, serve, and enjoy:)

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